Cendol with loads of toppings a refreshing treat


  • Food News
  • Thursday, 01 Oct 2020

Shahidi preparing the cendol at his stall in Taman Shamelin Perkasa, Kuala Lumpur. — LOW LAY PHON/The Star

AMONG signature traditional desserts, one that often comes to mind is cendol.

The famous dessert can be found almost anywhere.

A recent discovery brought me to Abang Cendoll D. 24, located among the restaurants and stalls along Jalan 5/91, not far from the Petron station in Taman Shamelin Perkasa, Cheras in Kuala Lumpur.

This cendol stall has been there since 2017 but its history goes way back.

Its owner Shahidi Mat Saad said his stall was a continuation of the family business that started two decades ago.

“My family was selling cendol, coconut water and cold drinks near Masjid India in Kuala Lumpur in the 1990s but stopped after a few years when their licence was revoked.

“I was still in school then and only helped out during the holidays,” said Shahidi, who is now 38.

He said he used the same ingredients his family used then, with the mixture of coconut milk and sugar that are must-haves in this local favourite.

The stallowner said he ensured that the ingredients used were fresh.

“We use fresh coconut milk and any leftover is discarded,” he said.

The Cendol Banjir is recommended.

When I saw the portion, its name made sense.

The bowl is filled with shaved ice, coconut milk, palm sugar, jackfruit, lychee, tapai, pulut, cendol, corn, red beans and a scoop of durian ice cream.

It is very filling and too much for one person, at least for me. It is enough for two people, making RM8 worth the price.

Despite the sugar and fruits, the cendol is not overly sweet and is best eaten before the ice melts.

The addition of the king of fruits is a nice touch, too.

Cendol Durian (RM6) comes with a scoop of durian ice cream.

If you want more, try Cendol Banjir Ulas or Cendol Durian Ulas with chunks of D24 durian flesh added in.

These are popular among customers and Shahidi offers the treats only during the durian season.

“We use D24 durian as it is fleshy,” said the former lorry driver.

Cendol Banjir Ulas costs RM18 while Cendol Durian Ulas is priced at RM13.

The stall also offers cendol with one specific topping such as Cendol Nangka, Cendol Laici, Cendol Tapai or Cendol Pulut, priced between RM3.50 and RM4.

These come in smaller portions.

The Cendol Biasa is also available at

RM3 per portion, with an additional 50sen for takeaway.

Shahidi said he can sell 100 servings per day, with more orders during the weekend.

The stall is open daily from 10.30am to 6pm and closed on public holidays.

For details, visit Cendoll Durian Fans Mania on social media or call 018-360 9130 (Shahidi).

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